Ajiaco Santafereño Chicken and Potato Soup with Guascas

By AislePrompt Editorial · Published 2026-10-09 · Updated 2026-10-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Bogotá's classic soup of chicken simmered with three kinds of potato and dried guascas until the papa criolla melts and thickens the broth. It is served with corn on the cob, capers, avocado and a swirl of crema. This Colombian-inspired soup recipe, ready in about 110 minutes, pairs bone-in chicken breasts, papa criolla (small yellow potatoes), Yukon Gold potatoes, peeled and sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 85 min Serves 6 Colombian cuisine 520 cal/serving

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Ingredients

2 lb bone-in chicken breasts
1 lb papa criolla (small yellow potatoes)
1 lb Yukon Gold potatoes, peeled and sliced
1 lb russet potatoes, peeled and sliced
3 ears of corn, cut into thirds
3 tbsp dried guascas
4 scallions, whole
3 garlic cloves, crushed
1 small bunch cilantro sprigs, tied
10 cups chicken stock
2 tsp salt
1/2 tsp black pepper
1/2 cup Mexican crema or heavy cream
1/4 cup capers, drained
2 ripe avocados, sliced

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Instructions

Step 1: Put the chicken, stock, scallions, garlic and cilantro bundle in a large pot. Bring to a boil, skim off the foam, then simmer gently for 30 minutes until the chicken is cooked through.
Step 2: Take out the chicken and set it aside to cool. Discard the scallions and cilantro.
Step 3: Add the russet and Yukon Gold potatoes. Simmer for 20 minutes.
Step 4: Add the papa criolla, corn and guascas. Simmer for 25–30 minutes more, stirring now and then, until the russets break down and the soup turns thick and creamy.
Step 5: Meanwhile, shred the chicken and discard the skin and bones.
Step 6: Return the chicken to the pot, season with salt and pepper, and heat for 5 minutes.
Step 7: Ladle into bowls with a piece of corn in each. Serve the crema, capers and avocado on the side so everyone can add their own.